Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Very Fine Raspberry Vinegar
Ingredients
Directions
Infuse the fruit
Fill glass jars or large wide-necked bottles with ripe raspberries and cover them with vinegar.
Let the mixture infuse for 7 to 10 days, or pour off the vinegar after 4 or 5 days if more convenient.
Drain the raspberries in a sieve over a bowl to collect the juice, which will flow slowly for several hours.
Replace the raspberries in the bottles and pour the vinegar back over them.
Change the fruit again after 2 to 3 days and let it infuse for the same amount of time.
Drain the vinegar completely, then pass it through a jelly bag or thick linen cloth.
Make the syrup
Boil the vinegar gently for 4 to 5 minutes with an equal weight of sugar, skimming off any scum that forms.
Bottle the syrup the next day, following the same directions as for strawberry vinegar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 recipes
Shared aroma: beta-damascenone (apple, rose).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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White wine + sugartop 30% of all pairsSmell alikelowCooked together2,586 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberries
- Provide the main fruit flavour and aroma, and the colour of the finished vinegar.
- White wine vinegar
- Acts as the solvent that draws flavour and aroma out of the fruit, and gives the sharp acidity.
- Sugar
- Adds sweetness that balances the sharpness of the vinegar and helps preserve the syrup.
The step that matters
Boil gently and skim the syrup. A gentle boil dissolves the sugar without driving off the fresh fruit aroma or scorching the syrup. Skimming removes the scum that forms, keeping the finished syrup clear and free of off flavours.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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